A protein-rich breakfast bowl featuring baked oat pancake base, tangy Greek yogurt topping, and peanut butter drizzle with fresh bananas.
# What You'll Need:
→ Protein Pancake Base
01 - 2 large eggs
02 - 1/2 cup unsweetened almond milk
03 - 1/2 cup rolled oats
04 - 1 scoop vanilla protein powder
05 - 1/2 medium banana, mashed
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon cinnamon
08 - Pinch of salt
→ Greek Yogurt Frosting
09 - 1/2 cup plain Greek yogurt
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon vanilla extract
→ Toppings
12 - 1 tablespoon natural peanut butter
13 - 1/2 medium banana, sliced
14 - 1 teaspoon chia seeds, optional
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a small ovenproof dish or 2 individual ramekins with cooking spray or butter.
02 - Combine eggs, almond milk, rolled oats, protein powder, mashed banana, baking powder, cinnamon, and salt in a blender. Blend until completely smooth.
03 - Pour batter into prepared baking dish. Bake for 18 to 20 minutes until center is set and top is lightly golden. Allow to cool for 5 minutes.
04 - While pancake base bakes, whisk together plain Greek yogurt, honey, and vanilla extract in a bowl until smooth and creamy.
05 - Spread Greek yogurt frosting evenly over cooled pancake base.
06 - Warm peanut butter in microwave for 10 to 15 seconds until drizzle consistency. Drizzle over yogurt layer in decorative pattern.
07 - Top with sliced banana and sprinkle chia seeds if desired. Serve immediately.
